It it mouthwateringly good. Like, I’m drooling right now while eating it (<- not a joke).

But this post is all about oatmeal! And dedicated to my most hilarious and lovely friend Katie. She asked if I would write a post expunging the wonders and versatile makings of oatmeal, and I said yes. Now I’m drooling over egg scrambles AND oatmeal. Here’s the scoop on oatmeal: it has 150 calories, three grams of fat (the good kind), four grams of fiber and five grams of protein per 1/2 cup. That’s just plain…but let’s be clear, oatmeal is ALL ABOUT THE TOPPINGS.

Here are 10 of my all-time favorite bowls of oatmeal to help steer you away from the boring, made with water, sweetened with brown sugar and topped with a few lonesome berries oatmeal and onto something much more delicious (and healthy!).

Every once in an Everythingtarian while, I absolutely crave a bowl of Savory Oats…a fun twist on the traditional sweet oatmeal recipes. To make, cook 1/2 cup of oatmeal in 1 cup of water and a hefty dash of garlic powder + pinch of salt. While it’s bubbling, add 1 large handful of spinach, stirring constantly. Once spinach has wilted and oatmeal is cooked, add 3 T of nutritional yeast or your favorite cheese (I recommend this one) and top with a fried egg.

When making protein oatmeal, I use 1 1/2 cups of water per 1/2 cup of oatmeal. While it cooks, add in 1-2 scoop of protein powder, stirring constantly over low heat. Add sweetener of choice, a pinch of salt, splash of vanilla and top with Coconut Bliss Ice Cream and coconut butter.

Another case of BPAAD (see above). It’s 1/2 cup of oatmeal cooked in 1 cup of milk. Add in 1/4 cup of canned pumpkin, cinnamon, ginger, nutmeg and stevia, then top with a hefty drizzle of sunflower seed butter and broken bits of Theo Gingerbread Chocolate. And drool. Drool lots.

There is nothing worse than a paltry continental breakfast. Whether you’re in Hawaii or Middle-of-Nowhere, Wisconsin; continental breakfasts can be the worst. But have no fear, for I have perfected the continental breakfast oatmeal! The magic recipe is: 1 cup of oatmeal (cooked in water), 2 T raisins, 1 T chopped nuts, sprinkle of brown sugar, drizzle of maple syrup, 1/3 of muffin + 1 T of peanut butter. It’s even good enough to recreate at home.

This is a bowl of oatmeal that has approximately 1,232,987 variations. Most often, my breakfast oatmeal bowls are twist on this recipe: 1/2 cup oats cooked in 1/2 cup water + 1/2 cup milk…add 1 small smooshed banana…add a pinch of salt, stevia and cinnamon…mix, mix, mix…top with a blob of jam, blob of nut butter and a small handful of granola.

I have to admit…this idea is all Janetha’s. Have you checked out her blog? She’s awesome. And short. Anyways, yoatgurt is a mixture of two of my favorite things: yogurt + oatmeal.

To start, cook 1/2 cup oatmeal with 1 cup of water + 1 egg whisked in. Add sweetener of choice and a couple of shakes of cinnamon and pour into a bowl. Add a single-serving container of strawberry Greek yogurt and 1/2 cup fresh or defrosted frozen strawberries. Mix and devour. It’s hot…it’s cold…it’s the best of both {oatmeal} worlds.

OMG I’m on an island in Panama now, looking forward to my 8th day in a row of breakfast/lunch/dinner served with fried plantains and fried something else…dying for a big bowl of oats to pair with all this island fruit…love this post.

okay, looks like I’m having oats for dinner. Damn, Holly. You’re seriously perfected the art of breakfast. (It is an “art” after all, right?) My oatmeal preparation skills suck. I don’t suppose you have any tips for us lazy gals who prefer to cook their oats in the microwave, do-ya?

I also <3 oatmeal and you are the one who turned me onto custard oats. I make/eat them all the time, especially when I am going rock climbing. They are perfect because they are delicious, hearty, healthy, satisfying, fiber-packed and allow me to climb for a long time without eating more. I top mine with everything and anything :)

Love this post!! Now, if you will excuse me… I need to make some oatmeal for dinner :)

Yum I tagged to come back to. I want to try savory oats, always been scared. I love overnight oats anytime of the year. I don’t like the mess that hot oatmeal makes, and it takes a while in the morning! If I plan ahead, sometimes I might make it the night before and eat it cold the next morning. It is usually too hot for me anyway in the mornings!

Bless you! I have tons of oats in my cupboard and but had completely lost my motivation/creativity. My passion is renewed! I especially love the egg suggestion – oatmeal doesn’t always leave me full as long as I would like it to, especially if I go sweet with it. Custard oats for the WIN!